Olive oil – Page 2 – Fervent Foodie

White Chicken Chili

January 5, 2011 3 Comments

Last night was my first night back from Charlotte, AKA my first night home alone. I knew I needed something healthy after the Charlotte Restaurant Binge but I was really craving comfort food. Soooooo, I decided to go with a healthified version of the white chicken chili the BF made a few months back.

I started off by heating 1 tsp of olive oil in a large pot. Once hot, I added 1 large chopped up onion (the larger the better.. I’m talking softball size).

I tossed four cloves of minced garlic on top (to keep the garlic from burning), and once the onions were soft and translucent I added:

2 4 ounce cans chopped green chilies
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/8 tsp black pepper
32 ounces reduced sodium free-range chicken broth
2 cubed up grilled chicken breast
1 diced jalapeno
3 cans great northern beans, rinsed and drained

Chopped up chickies!

I let everything simmer for 15 minutes or so:

Thennnnn I stirred in 3/4 of a cup reduced fat Mexican blend cheese. (I probably could have got away with 1/2 a cup of cheese—ohhhhh well)

How easy is this by the way????

Once the cheese was melted, I divided the soup up into 6 even portions:

I popped a couple of the portions into the freezer and some into the fridge for lunch this week. And of course one was for dinner tonight! I poured that lucky portion into a bowl and topped with some sliced jalapeno:

Dinner is served!

D-E-L-EEEEEEEEEESH 😀

Stats on 1 Serving White Chicken Chili: 277 Calories, 37g carbs, 5g fat, 29g protein, 11g fiber

Recipes

Turkey Time

December 8, 2010 6 Comments

I swear every time I make meatballs I forget to write down what I threw into them. Ohhhh, the elusive turkey meatball recipe… changes every time. Yet, always tastes delicious.

I bring you spaghetti squash with turkey meatballs and garlic mushroom marinara:

Easier than it looks, I promise!

(Check out this post for some tips on cooking up your spaghetti squash)

While my spaghetti squash was doing its thang in the oven, I got to work on the meatballs. Here’s what went into them:

Your guess is as good as mine. Winking smile

Alriiiiiiiiight, here’s approximately what went into the meatballs:

10 ounces 99% fat free ground turkey breast
1/4 cup chopped onion
1 egg
2 tbsp bread crumbs
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp marjoram
1/8 tsp salt
1/8 tsp dried oregano

This mix gave me 10 2-bite meatballs:

I sprinkled each meatball with a little olive oil (about 1 tbsp for all 10 meatballs). I cooked these in a 400 degree for 15 minutes, flipped them over and cooked for another 10.

Meanwhile, I sautéed 2 cloves minced garlic and a couple handfuls of sliced baby bella mushrooms in a sauce pan:

Then added 1.5 cups of Prego sauce to the pan along with some garlic powder, red pepper flakes, black pepper, and dried oregano. I popped a lid on the pan and let it simmer away on low heat until the meatballs and spaghetti squash were done cooking:

I promise you–this dish will totally satisfy your pasta cravings. Look how tasty:

As an added bonus, I was able to get 3 servings out of this batch. Hello tomorrow’s lunch and the day after tomorrow’s dinner!

Stats on 2 cups Spaghetti Squash with 3 Turkey Meatballs and 1/2 cup sauce: 320 calories, 37g carbs, 10g fat, 27g protein, 7g fiber. Molto bene!

Since the ground turkey comes in a 20 ounce package, I decided to use the remaining 10 ounces to make up some of my beloved Turkey Meat Muffins Open-mouthed smile

Only thing I did different this time was to omit the oil. I didn’t notice much of a difference, so I think I’ll stick with the oil-free version in the future.

I LOVE these guys for several reasons.

They are pre-portioned and super cute.
They satisfy my belly in a healthful way.
Leftover meatloaf sandwiches rock my socks off.
Saying “meat muffin” brings an unavoidable smile to my face 😀

Nom.

Recipes

Szechwan Shrimp

December 5, 2010 2 Comments

Whelp, I haven’t been doing much blogging lately BUT I have been doing a decent amount of cooking! Time to play catch up!

Three things that I look for in any good recipe:

Easy.
Healthy.
Onions.

ok… The recipe just has to be friggin delicious (usually that comes with the addition of some onions, but not always).

This recipe for Szechwan Shrimp has been a favorite of mine for a couple years now, simply because it meets my three criteria (even the onions!). Even though it has lots of ingredients, most of them are things I always have on hand. Can’t complain about that!

First up, I mix up the sauce ingredients in a small bowl:

2 tbsp water
1 tsp ketchup
2 tsp soy sauce
1/2 tsp cornstarch
1/4 tsp honey
1/4 tsp crushed red pepper
1/8 tsp ground ginger
1/2 tsp olive oil

Then I sprayed down a skillet, heated it over medium heat, and added 1 large sliced green onion and one clove minced garlic. I let these sauté for a bit, then added 3 large raw shrimp:

Once the shrimp was cooked through I added the sauce and used a rubber spatula to combine.

I let the mixture heat up until it started to bubble and thicken and then tossed on top of 1 serving of brown rice. I also added some steamed oriental veggies and a Chung’s veggie spring roll:

So pretty!

So delicious…

Recipes

Black & White Chicken Chili

November 12, 2010 1 Comment

Every year, my company holds its annual Crockpot Fest where employees anonymously submit chilis and soups to a contest judged by our fellow coworkers. I’ve never participated in the crockpost fest from the submission side of things, though I have been more than happy to taste everyone else’s creations!

Given the recent relocation of my wildly attractive boyfriend Winking smile I suddenly have quite a bit of free time on my hands (which my Type A Personality is feverishly seeking to fill), so I thought this contest would be the perfect opportunity to start catching up on all the quality kitchen time I’ve been missing out on.

I decided to go with my spin on this recipe, which I call Black and White Chicken Chili.

As with any great recipe, it started off with a big fat onion:

Then it was time to bring on the HEAT. If you can’t take the heat… well… don’t eat the chili. Just sayin’ Winking smile

The heat in this recipe came in the form of chopped green chilis, jalapenos, and cayenne pepper along with some garlic, cumin, and dried oregano.

First up, I heated up a tablespoon of olive oil in a large pot and then dropped in the chopped white onion:

Then I sat back and let the onions do their thang.

Once they were soft and translucent, I added the seasonings, chilies, garlic, and jalapenos and let everything jive together for a few minutes:

Then I tossed in my black beans:

And the white beans:

And gave everything a nice stir. Isn’t it beautiful?

Next up, I added the chicken broth, chicken stock, and shredded chicken:

I popped a lid on the pot, and let the chili meld together for about 15 minutes. Then I added 1 cup of shredded cheddar jack cheese:

YESSSSSSSSSSSSS.

Once the cheese melted, I turned the pot off to let everything cool down.

As with all soups, making this chili the night ahead makes for EVEN BETTER tasting chili the next day. Here’s a shot of my hard work at the contest:

Gotta love an accountant’s humor hahaha…

Another great thing about this chili is that it freezes really well. Last time I made it, I portioned it out into six individual servings and popped four of them into the freezer. Gotta love that!

Next time I make this chili, I think I’ll start off with a rue to help thicken things up a bit. As it stands, it’s a bit more like a choup than a chili. 🙂

Black & White Chicken Chili Ingredients List (Serves 6)

1 tablespoon olive oil
1 big fat onion
3 cloves garlic (and by 3, I mean 5)
8 ounce can diced jalapeno peppers
4 ounce can chopped green chile peppers
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground cayenne pepper
16 ounces reduced sodium chicken broth
8 ounces chicken stock
3 cooked and shredded chicken breasts
2 cans great northern beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup shredded Cheddar Jack cheese

Stats on 1 Serving: 351 calories, 38g carbs, 11g fat, 27g protein, 14g fiber

Recipes

Black & White Chicken Chili

November 12, 2010 1 Comment

I decided to go with my spin on this recipe, which I call Black and White Chicken Chili.

As with any great recipe, it started off with a big fat onion:

Then it was time to bring on the HEAT. If you can’t take the heat… well… don’t eat the chili. Just sayin’ Winking smile

The heat in this recipe came in the form of chopped green chilis, jalapenos, and cayenne pepper along with some garlic, cumin, and dried oregano.

First up, I heated up a tablespoon of olive oil in a large pot and then dropped in the chopped white onion:

Then I sat back and let the onions do their thang.

Once they were soft and translucent, I added the seasonings, chilies, garlic, and jalapenos and let everything jive together for a few minutes:

Then I tossed in my black beans:

And the white beans:

And gave everything a nice stir. Isn’t it beautiful?

Next up, I added the chicken broth, chicken stock, and shredded chicken:

I popped a lid on the pot, and let the chili meld together for about 15 minutes. Then I added 1 cup of shredded cheddar jack cheese:

YESSSSSSSSSSSSS.

Once the cheese melted, I turned the pot off to let everything cool down.

As with all soups, making this chili the night ahead makes for EVEN BETTER tasting chili the next day. Here’s a shot of my hard work at the contest:

Gotta love an accountant’s humor hahaha…

Another great thing about this chili is that it freezes really well. Last time I made it, I portioned it out into six individual servings and popped four of them into the freezer. Gotta love that!

Next time I make this chili, I think I’ll start off with a rue to help thicken things up a bit. As it stands, it’s a bit more like a choup than a chili. 🙂

Black & White Chicken Chili Ingredients List (Serves 6)

1 tablespoon olive oil
1 big fat onion
3 cloves garlic (and by 3, I mean 5)
8 ounce can diced jalapeno peppers
4 ounce can chopped green chile peppers
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground cayenne pepper
16 ounces reduced sodium chicken broth
8 ounces chicken stock
3 cooked and shredded chicken breasts
2 cans great northern beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup shredded Cheddar Jack cheese

Stats on 1 Serving: 351 calories, 38g carbs, 11g fat, 27g protein, 14g fiber

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